The Ultimate Meaty Fourth of July Feast

There are few things more patriotic than porcine gluttony, which is why you should make like Paul Revere on his midnight ride and race over to Mercat a la Planxa for whole pigs for the Fourth of July. Pulled pork barbecue is so formulaic, so why not take a cue from the Catalan and celebrate our nation's independence by binging on whole-roasted hogs from one of the city's best Spanish restaurants? Think of your meal as a United Nations summit.

At Mercat a la Planxa, chef de cuisine Cory Morris starts by de-boning pigs and stuffing them with marinated pork belly for some serious pork-on-pork action. He glues it all together (meat glue, not Elmers), wraps it in banana leaves, and roasts it for six hours. The result is a succulent feast fit for a president. Since it's de-boned, it makes for a great buffet-style group meal. The pigs are available to-go, and they come with grilled green onions, herb-roasted fingerling potatoes, and rosemary white beans. Pigs must be ordered 72 hours in advance for pick-up or to dine in.